Picadillo is a comforting and flavour-packed dish that has become a beloved classic in many cuisines, particularly in the Philippines. Its hearty combination of minced beef, tender vegetables, and a rich, savoury tomato-based sauce creates a meal that’s perfect for busy weeknights or as a family favourite. The balance of umami from soy sauce and fish sauce, a hint of sweetness, and the satisfying textures of potatoes and peas make it an irresistible choice.
This versatile dish is incredibly easy to customise with pantry staples, making it a go-to recipe for home cooks. Whether served over steamed rice or paired with a fried egg for extra indulgence, Picadillo offers a delightful medley of flavours that’s sure to warm the heart and soul. It’s a recipe that bridges cultures and generations, showcasing how simple ingredients can transform into something truly special.
For a simpler version, swap out the 3 tomato ingredients below for 1 to 2 cups of canned tomato sauce like Mutti Passata, Mutti Tomato Sauce, or Hunt’s Tomato Sauce.
Ingredients
- 500 gram beef mince
- 1 medium onion
- 2 medium potatoes (peeled and diced)
- 1 medium carrot (peeled and diced)
- 3 cloves garlic (minced)
- 1 cup peas (frozen or fresh)
- 1 medium capsicum (diced or in strips)
- 1 cup beef stock
- 2 tablespoons soy sauce
- 1 tablespoons fish sauce (optional, for depth of flavour)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1 can (400ml) diced tomatoes
- 2 tablespoons tomato paste
- 1-2 tablespoons tomato sauce (ketchup) (adjust to taste for sweetness and tanginess)
Instructions
- Heat the vegetable oil in a large frying pan or wok over medium heat.
- Add the onions and garlic, and sauté until fragrant and translucent, about 2–3 minutes.
- Add the minced beef and cook until browned, breaking it up into small pieces as it cooks.
- Once the beef is browned, stir in the soy sauce, fish sauce (if using), ground black pepper, and sugar.
- Add the diced tomatoes, tomato paste, and ketchup. Mix well to combine.
- Pour in the beef stock or water, stirring until the sauce comes together.
- Add the diced potatoes, carrots, and capsicum. Lower the heat to medium-low and simmer for about 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
- Stir in the green peas and cook for another 2–3 minutes. Adjust the seasoning to taste with more soy sauce, fish sauce, or pepper, if needed.
- Serve the Picadillo hot over steamed rice. Top with a fried egg for an extra layer of flavour and richness.
Nutritional Information
- Per serving
- Energy: 380 kcal / 1588 kJ
- Fat: 11 g
- Protein: 26 g
- Carbs: 28 g
